Ingredients
- 4 5-oz thick pieces of skinless white firm fish fillet (such as cod, grouper, flounder, bass or halibut)
- 1 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 1 cup red bell pepper chopped
- 4 cloves garlic minced
- 9 ounces fresh baby spinach
- 2 ounces 1/3 less fat cream cheese, I like Philadelphia
- ΒΌ cup half & half cream
- 3 tablespoons grated Parmesan cheese
- kosher salt
- fresh black pepper
Nutritional Information
6 Cals: 351 Protein: 43 Carbs: 6 Fats: 16.5
Serving: 1 fish filet with scant 1/2 cup spinach, Calories: 351 kcal, Carbohydrates: 6 g, Protein: 43 g, Fat: 16.5 g, Saturated Fat: 6.5 g, Cholesterol: 78 mg, Sodium: 300 mg, Fiber: 2 g, Sugar: 2 g
Directions
In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
Add spinach. Season with a pinch of salt and pepper. Mix until the spinach wilts down.
Add cream cheese, half & half and parmesan cheese. Mix well until cream cheese is melted and resembles creamed spinach.
Heat a separate skillet on medium high heat, and add remaining oil and butter. [NOTE: Instead of oil and butter, you can do a mayo sear by spreading mayo on both sides of the fish filets. I recommend it!]
Season fish on both sides with salt and pepper and place on the hot pan.
Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
Divide the spinach mixture on the bottom of each plate and top with piece of fish.
Notes
Refrigerate leftovers up to 2 days or freeze in individual containers for up to 3 months. Reheat in the microwave about 3 minutes.